Are you down with the Cinnamon Swirls?

My mom raved about these rolls. As you can tell from her 1963 McCall’s cookbook, this was one of her favorite recipes….

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The more stains, the better.
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Now I see why.
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These are unbelievably scrumptious, and the dough is the fluffiest and lightest I’ve ever made. It might be my new go-to. The balance between salty and sweet is absolute perfection. I am on my fourth….this swirl is just incredible! 👌
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I want you to experience this magic but be careful, your house will smell like Cinnabon.

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Basic Sweet Dough I like shortcuts, so I changed up 1 or 2 things, nothing major.

  • ¼ cup milk
  • ¼ cup sugar
  • ½ teaspoon salt
  • 3 tablespoons butter
  • ¼ cup warm water (105 to 115°F)
  • 1 pkg. active dry yeast
  • 1 egg
  • 2¼ cups A.P. flour
  1. In a small saucepan, heat milk just until bubbles form around edge of pan; remove from heat. Add sugar, salt, and butter, stirring until butter is melted. Let cool to lukewarm (a drop sprinkled on wrist will not feel warm).
  2. Check water temperature running from faucet with thermometer. Sprinkle yeast over water in large bowl, stirring until dissolved. Stir in milk mixture.
  3. Add egg and 1 cup flour; beat, with wooden spoon, until smooth. Add rest of flour; beat until dough is smooth and leaves side of bowl.
  4. Let dough autolyse for 5-10 minutes, AKA let it rest. Turn out onto lightly floured surface. Knead until dough is satiny and elastic and blisters appear on the surface. Roughly 9 minutes.
  5. Place in lightly greased large bowl. Cover with towel and let rise in warm place (85°F) until double in bulk- 1 to 1½ hours. If you live in the tundra like me, this will be the oven, with a warm water bath on the bottom.
  6. Turn out dough onto lighted floured surface; knead 10 to 15 times. Now dough is ready for shaping.

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Cinnamon Swirls Same as original.

  • Basic Sweet Dough ready for shaping
  • 4 tablespoons butter, room temperature
  • ¼ cup light-brown sugar, firmly packed
  • 1 teaspoon cinnamon
  • 2 tablespoons granulated sugar
  1. Lightly grease 12 (2-inch) muffin-pan cups.
  2. Roll Basic Sweet Dough into a 12-by-8 inch rectangle. Spread with 2 tablespoons butter, softened. Combine brown sugar and ½ teaspoon cinnamon; sprinkle evenly over butter.
  3. Roll dough tightly, from long side; pinch edge, to seal well. Cut into 12 slices.
  4. Place a slice, cut side down, in each muffin cup. Brush with 1 tablespoon butter, melted. With a fork, gently pull up center of each roll.
  5. Cover with buttered plastic wrap; let rise in warm place (85°F), free from drafts, until double in bulk-about 40 minutes.
  6. Preheat oven to 350°F.
  7. Bake rolls for 20 minutes, or until browned.
  8. Combine remaining cinnamon and granulated sugar. Brush hot rolls with butter, melted; sprinkle with cinnamon mixture. I did not use all my cinnamon sugar mixture.

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I like to score the dough before cutting… it helps to plot out the spacing.

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3 thoughts on “Are you down with the Cinnamon Swirls?

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